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Minestrone Soup

Italian soup with vegetables, beans, pasta and a whole lot of love

Who’s bundling up for this cold front and snowstorm coming? There’s no better way than making a big pot of soup, and Minestrone is a great option. It’s an Italian soup that combines tons of veggies, beans and noodles. Low and slow cooking at its best, plus it’s hearty too. This is a dish I grew up getting for an appetizer at Italian restaurants, and now it’s one of my soups I have on repeat at home. Grab yourself a bowl and spoon and let's eat!

Prep Time: 20 mins

Cook Time: 1 hour

Serves: 6


2 T olive oil

1 onion diced

2 carrots diced

4 celery stalks diced

1 qt chicken broth

4 bay leaves

Salt to taste

Pepper to taste

3 T tomato paste GF

1 T garlic minced

1 15 oz can white beans drained and rinsed

4 oz GF elbow macaroni

1 zucchini diced

1 T oregano

1 T basil

Parsley garnish

Parmesan cheese garnish

2 T tomatoes chopped

2 T lemon juice

1 t thyme ground

4 c water


1. Heat oil in deep pot over medium.

2. Sauté onion, carrot, celery and zucchini for 10 mins.

3. Stir in garlic cooking 2 mins.

4. Add broth, water, tomato paste, tomatoes, oregano, basil, lemon juice, thyme, and salt and pepper.

5. Bring to a boil and then reduce to simmer. Cook covered for 30 mins.

6. Stir in beans and noodles, cook 7-8 mins.

7. Remove from heat and ladle into bowls.

8. Garnish with Parmesan and parsley.

*if reheating or sitting a while add more water as noodles will continue to absorb liquid.

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